frozen cooked 2 plus months (such as casseroles, spaghetti

frozen cooked 2 plus months (such as casseroles, spaghetti sauce.) Refrigerate if you will use entire package within 1 to 2 days. Once something has been thawed don’t refreeze it.

This recipe takes about two hours to prepare, however, the empanadas can be frozen before or after cooking. A large batch can be divided. To thaw simply place in oven for five minutes or microwave for two minutes. They can be eaten cold, making excellent finger food.

The empanandas can be stored in fridge a week if sealed in a plastic bag.

Changes to recipe: Added egg whites to hold filling together because I used super-lean ground beef; and I doubled the pastry.

Tips: wash hands when working with hot chillies; a sherbert container works well for cutting pastry into 5-inch circles; wet edges of pastry with a finger dipped in water for a good seal.

Beef is convenient and versatile in preparation, uses and storage. Personally beef is a main staple in my diet because it is tasty, nutritious, versatile and convenient.

Empanadas de Homo

(Baked Meat-Filled Turnovers)

Filling:

1 lb. ground beef

1/2 cup chopped onion

1 T. olive oil

1/2 cup water

1/4-1/2 cup raisins, soaked in boiling water for 10 minutes and drained

..4 small green chillies, seeded and chopped

11. paprika

1/21. cumin

11. salt

Freshly ground black pepper

1 2 1/2 oz. jar green olives

Pastry:

4 cups all-purpose flour

2It. salt

i/4 pound plus 2 T. butter, softened

2/3 cup cold water

2 egg whites

.. Note: Before using chillies, rinse under cold water and wash hands after chopping.

Directions:

Prepare the filling: In an 8-10 inch skillet, combine the onions, olive oil and water and boil over high heat until the water is evaporated. Add the meat and cook, stirring constantly, until browned. Stir in raisins, chillies, cumin, paprika, salt and a few grindings of pepper. Set aside.

Preheat oven to 400 degrees F. To make the dough combine flour, salt and margarine in a large bowl. Use a pastry blender to mix together until mixture looks like coarse meal. Add the water one tablespoon at a time and shape into ball.

Roll the dough out on lightly floured surface, make a rough circle, 1/8 inch thick. As you roll, lift up the dough from time to time and sprinkle a light dusting of flour under it to prevent the dough from sticking. With a cookie cutter of 5-inch diameter or similar size container, cut out 5-inch circles. Gather the scraps of dough together into a ball and roll out again. Cut out similar 5-inch circles.

Place about 1 1/2 tablespoons of the meat filling in center of each circle, leaving at least 1/2 inch of dough exposed around it. Top the filling with a sliced olive, and moisten the exposed dough with a finger dipped in water.

Fold the empanada in half to form a crescent and press the edges together firmly. Fold the edges over again and pinch together. Arrange the finished empanadas on an ungreased baking sheet. If they must wait, cover with aluminum foil and refrigerate.

Bake the empanadas on the baking sheet in the middle of the oven for 5 minutes or until lightly browned. With a spatula, transfer them to a heated platter and serve at once.

Notoj These can be made smaller and served for appetizers. Cut the dough into 3-inch circles and allow about 1 teaspoon of filling for each.

Note: Liz also said the empanadas freeze well. Reheat in oven 5-10 minutes.

If any readers desire additional information on beef, they can call or stop by the Extension Office for the publications on beef from the Virginia Cattlewomen that we gave out at the International Dinner.